Classic cabbage rolls are usually associated with white cabbage. As it turns out, this is not the only version of this beloved dish. Next time, make them with red cabbage, you won’t regret it. Moreover, chances are high that You will never go back to the classic version of cabbage rollsbecause this one will delight you with its taste, texture and appearance.
For generations, they have been most often prepared with white cabbage leaves. However, an excellent alternative is red cabbage, which not only looks interesting on the plate, but also brings many benefits. Its leaves are harder and more elasticso they retain their structure after cooking. Therefore, it is final the consistency of cabbage rolls is much better.
In addition red cabbage leaves have a more expressive and slightly spicy tastewhich gives the entire dish a completely new note. They go perfectly with both meat and vegetarian stuffing, creating a perfect harmony of flavors.
Purple cabbage rolls look fabulous on a plate and that’s it another advantage of preparing them with red cabbage. It is impossible not to mention the numerous nutritional values they have. It is a source of numerous vitamins and minerals, as well antioxidants that support the heart and blood vessels. I don’t think there is any need to convince you any longer that red cabbage rolls are a great idea for dinner for the whole family.
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Red cabbage rolls They are perfect for both everyday use and Sunday dinner. Successfully, as in the case of classic cabbage rolls, they can be served with various sauces. It’s worth giving them a chance, because you only need to prepare them once permanently include them in the menu for your family. Importantly, they can be prepared in both meat and vegetarian versions.
To prepare stuffed cabbage rolls with red cabbage you need:
- 1 head of red cabbage
- 1 kg of minced meat
- 200 g of rice
- 2-4 cloves of garlic
- 2 onions
- 2 eggs (can be omitted)
- Dried marjoram
- Salt and pepper
Preparation method:
Start by cooking the rice until semi-fluffy. Cool it and then mix with minced meat. Fry the chopped onion in a pan, add the pressed garlic and spices. Fry all the stuffing. If it seems too loose, you can add eggs and knead it thoroughly.
Next, tackle the cabbage. Remove the core from the head, put it in salted water, blanch for about 3 minutes, and then immerse in cold water, thus stopping the cooking process. Prepare the leaves, gently smashing their thick nerves with a pestle. This will make wrapping the stuffing in them much easier.
Place the prepared stuffing in the middle of a red cabbage leaf, fold the sides and roll as tightly as possible to prevent the stuffing from falling out. Place more cabbage rolls in a pot with a few cabbage leaves at the bottom. When they are ready, pour the prepared tomato sauce over them and simmer covered for about 20 minutes until the cabbage leaves soften.
Serve the stuffed cabbage rolls freshly cooked or after slightly warming them up. Prepared from red cabbage, they keep their compact form better and they look impressive on the plate. Their taste is also unrivaled.
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